Introduction

Almond Joy Bars are a delicious homemade treat that combines creamy coconut filling, whole almonds, and a smooth chocolate coating. These bars capture the classic candy bar flavors in a simple, no-bake recipe perfect for satisfying your sweet tooth.

The image shows chocolate-covered almond candies stacked closely on a white plate with a white marbled surface. Each candy has a thick outer layer of smooth milk chocolate coating, with the inside revealing a dense, white, coconut-flavored filling and a whole almond embedded at the top center of the filling. The candies are round with slightly uneven shapes, and some almonds and coconut flakes are scattered around at the base of the pile. The background is bright and blurred, focusing attention on the rich textures and colors of the candies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese, softened to room temperature
2 tablespoons salted butter, softened to room temperature
1 teaspoon coconut extract
4 cups powdered sugar, sifted (plus more for dusting/shaping candies)
1 cup sweetened shredded coconut
60 whole almonds
3 cups semi-sweet chocolate chips, divided
4.5 tablespoons vegetable oil, divided (I used Crisco)

Instructions

Step 1: In a medium mixing bowl, use a handheld mixer or a stand mixer fitted with a paddle attachment on medium speed to cream together the softened cream cheese, salted butter, and coconut extract until smooth.
Step 2: Beat in 2 cups of the sifted powdered sugar until fully incorporated. Add the remaining 2 cups and beat again until all the powdered sugar is incorporated and the mixture is smooth and thick.
Step 3: Stir the sweetened shredded coconut into the cream cheese mixture until evenly combined.
Step 4: Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour to firm up.
Step 5: Line two 9×13 rimmed baking sheets with parchment paper. Using a 1½-inch cookie scoop, scoop out balls of the filling. Shape each into a 1½-inch by 2¼-inch oval, dusting your hands or the filling with powdered sugar to prevent sticking.
Step 6: Place the shaped bars onto the prepared baking trays. Top each bar with two whole almonds.
Step 7: Freeze the baking trays for 1-2 hours until the bars are very firm to handle.
Step 8: Melt the chocolate: In a microwave-safe bowl, combine half of the semi-sweet chocolate chips and half of the vegetable oil. Heat in 30-second increments, stirring between, until smooth.
Step 9: Dip one frozen Almond Joy bar at a time into the melted chocolate, using a spoon to coat the top fully.
Step 10: Lift the coated bar with a large fork and tap it on the side of the bowl to let excess chocolate drip off.
Step 11: Place the dipped bars back onto the parchment paper. Use a toothpick to gently push bars off the fork if needed.
Step 12: Refrigerate the trays for 15-30 minutes until the chocolate sets. Once firm, transfer the bars to a serving plate or storage container.

Tips & Variations

Use powdered sugar to dust your hands when shaping to prevent sticking and keep the bars smooth.
For a richer chocolate coating, use all semi-sweet chocolate chips melted with vegetable oil as directed.
Try adding a pinch of sea salt on top before the chocolate sets for a salty-sweet contrast.
Swap almonds for pecans or walnuts if preferred.

Storage

Store the Almond Joy Bars in an airtight container in the refrigerator for up to one week. They can also be frozen for up to one month; thaw in the refrigerator before serving. Reheat is not necessary as they are best enjoyed chilled.

How to Serve

A white rectangular plate holds a pile of smooth, shiny chocolate-covered candies, each with a slightly irregular round shape and small bumps from the almond pieces inside. The candies are deep brown with a glossy texture that catches the light. Around the plate, there are blue wrappers of the candies, and a single almond is visible on the white marbled surface near the plate. In the background, there is a blurred small white bowl with a light brown wooden spoon, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened shredded coconut?

Yes, but the bars will be less sweet, so you might want to add a bit more powdered sugar or a touch of honey to balance the flavor.

What if I don’t have coconut extract?

You can substitute vanilla extract, though it will change the flavor slightly. Coconut extract provides the distinct coconut taste that defines this recipe.